Single-serving brownie

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(English readers, scroll down for recipe!)

L'air dont nous nous souvenons
est le dernier souffle
d'une chaude nuit de juillet, un vent léger remontant
les fleuves d'herbes
et l'hémorragie des étoiles
hautes au dessus des arbres

nous laisse sans mot, seulement du blanc,
d'impassibles mystères pour éclairer
les sentiers piétinés
comme les milliards de cellules
étincelant la galaxie
dans nos têtes.

Nous vivons, voyant et nous trompant
Nos corps ressentent mais ne peuvent contenir
l'informe parole :
nous sommes à la dérive sous le seul ciel
que nous connaîtrons jamais.

Now, chocolate!

This is the best brownie I've ever eaten. I confess, I haven't eaten a lot of brownies in my life and I don't know much about them but I can tell you that I like my brownies fudgy (otherwise, I'd eat chocolate cake) and with nuts (preferrably pecans, I did not have pecans on hand).

The original recipe comes from a children's cookbook, I've changed pretty much everything, though.
Considering the little amount of flour used, you can try and substitute other gluten-free flours. I think coconut flour and almond flour (not meal) would work fine but I cannot vouch for the results. If you use sweeter chocolate (65% and under), I would advise to cut the sugar a little bit. Feel free to replace walnuts with other nuts or  a small handful of chocolate chips.

Single-serving brownie
(vegan, gluten-free)

50 g 80% chocolate
40 g coconut oil
30 g sweet rice flour
10 g raw cacao
1 flax egg
20 g sugar (I used coconut)
a pinch of baking soda
a pinch of salt
2-3 walnuts, roughly chopped

Preheat oven to 200°C.
Melt chocolate with coconut oil. Be careful not to burn the oil (I recommend using a double boiler). In a bowl, sift the sweet rice flour and the raw cacao. Stir in the melted chocolate + oil, the flax egg, sugar, baking soda and salt and the walnuts. Mix well. Pour batter in a ramekin and bake for 10-15 minutes. It's better if you let it cool completely before eating (no pressure, that's totally ok if you don't, I often lose self-control around warm chocolate-y baked goods).

Brownie individuel
(végétalien et sans gluten)

50 g chocolat noir à 80%
40 g huile de coco
30 g farine de riz
10 g cacao
1 "flax egg"
20 g sucre de coco
une pincée de bicarbonate de soude
une pincée de sel
2-3 noix, concassées

Préchauffer le four à 200°C.
Au bain-marie de préférence, faire fondre le chocolat et l'huile de coco. Dans un bol, tamiser la farine de riz et le cacao. Incorporer le mélange chocolat-huile, le flax egg, le sucre, le bicarbonate de soude, le sel et les noix concassées. Bien mélanger. Verser la pâte dans un ramequin et cuire pendant 10 à 15 minutes.

5 commentaires:

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